Ingredients:

  • 1.5 lb chicken breast, sliced into thin strips
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 2 cups heavy cream
  • 0.5 cup starchy pasta water, reserved
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 1 lb dry penne or fettuccine pasta
  • 1 tbsp fresh parsley, chopped
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil the 1 lb pasta in a large pot of salted water until just shy of al dente. Note: This ensures the pasta doesn't get mushy when it finishes cooking in the sauce later.
  2. Pat the 1.5 lb chicken strips completely dry with a paper towel.
  3. Toss the chicken in a bowl with the 1 tsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp sea salt.
  4. Heat the 2 tbsp olive oil in your skillet over medium high heat.
  5. Sear the chicken for 5-7 minutes until golden brown and opaque. Move it to a plate.
  6. Lower heat to medium, add 1 tbsp butter, and sauté the diced onion and 3 cloves minced garlic until translucent and fragrant.
  7. Pour in the 2 cups heavy cream and use a wooden spoon to scrape up all the brown bits from the bottom.
  8. Simmer the sauce for 3-5 minutes until it begins to thicken and coat the back of a spoon.
  9. Whisk in the 0.5 cup Parmesan cheese and the 0.5 cup reserved pasta water until the sauce is glossy and smooth.
  10. Fold the chicken and pasta back into the pan. Toss for 2 minutes until the sauce is velvety and clings to every noodle. Top with parsley and pepper.